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Beef Stroganoff

2 lb Beef to round steak, trimmed fat
1/2 lb Fresh white mushrooms, sliced
1 bn Scallions, chopped
1 md Onion, sliced
1/4 ts Dried thyme leaves
3/4 c Dry sherry
3/4 c Homemade or canned beef broth
3/4 ts Dry mustard
1/4 ts Garlic pepper
1 1/2 c Sour cream
1/2 c Quick-mixing flour, such as Wondra


Cut the beef into thin slices across the grain. Place in a 4-quart slow cooker. Add the mushrooms, scallions, onion, thyme, sherry, broth, dry mustard, and garlic pepper. Mix well.

Cover and cook on the low heat setting about 8 hours, or until the beef is tender, stirring once, if possible. Increase the heat setting to high.

Mix together the sour cream and flour until thoroughly blended. Stir a little of the hot liquid from the slow cooker into the sour cream mixture; then stir the sour cream mixture into the slow cooker, mixing well. Cover and cook on high 30 to 40 minutes, or until thickened slightly.

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